1. What are the functions of the whey protein? They are most responsible for the formation of an elastic dough and enhance the taste, texture and appearance of cereal clusters, baked products and snacks. In addition, they increase protein content without altering flavor, and reduce bitterness in whole-grain applications. They can be dissolved in water at relatively high concentrations for use as a sugar-free adhesive, and act as an economical replacement for dairy or egg proteins.
2. What are the specialities of whey protein compare to other protein type? Whey protein, unlike other protein types, is stable across a wide range of pH, making it especially versatile. Whey proteins are also used to provide heat-stable gels and emulsions in dairy applications. In ready-to-drink products, whey protein withstands pasteurization temperatures, and in ice cream provides freeze/thaw stability.
Q & A:
1. What are the functions of the whey protein?
They are most responsible for the formation of an elastic dough and enhance the taste, texture and appearance of cereal clusters, baked products and snacks. In addition, they increase protein content without altering flavor, and reduce bitterness in whole-grain applications. They can be dissolved in water at relatively high concentrations for use as a sugar-free adhesive, and act as an economical replacement for dairy or egg proteins.
2. What are the specialities of whey protein compare to other protein type?
Whey protein, unlike other protein types, is stable across a wide range of pH, making it especially versatile. Whey proteins are also used to provide heat-stable gels and emulsions in dairy applications. In ready-to-drink products, whey protein withstands pasteurization temperatures, and in ice cream provides freeze/thaw stability.